Preheat the oven to 375°F (190°C) and line two 6-inch cake pans with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Cut in the cold butter or coconut oil with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Add in the coconut milk, lemon zest, vanilla, and elderflower cordial. Stir until just combined – do not overmix.

Divide the dough evenly between the prepared pans, pressing it in gently with your hands.

Bake for 20–22 minutes, or until golden and a toothpick inserted into the center comes out clean. Let cool completely in the pans before removing.

Meanwhile, whip the chilled coconut cream with elderflower cordial and maple syrup until fluffy.

Once the scone layers are cool, spread half of the whipped cream onto one layer, top with strawberries, then place the second scone layer on top.

Mix the glaze ingredients and drizzle over the top of the cake. Garnish with more strawberries and flowers if desired.